hurda bhel recipe, tender jowar or sorghum bhel recipe | ponk chaat recipe

hurda bhel or tender jowar bhel recipe – this ponk chaat recipe is made with a winter delicacy common in the part of india i live. tender jowar or sorghum is also known as hurda in marathi and ponk in gujarati language. this savory mixture made with hurda is a nutritious, vegan and gluten free snack and healthy as well.

hurda bhel recipe, sorghum bhel recipe

tender fresh sorghum is a cereal ingredient revisited by me after many many years. many of us indians do use jowar flour and even use the jowar grains. but not many of us do not know about these green tiny tender jowar grains and how they can be used. let me tell you these grains are rich in nutrients and very good for health. they are cooling in nature as well. they also make a for an excellent gluten free cereal.

during the winters, the farmers harvest the tender jowar and sell it in some parts of maharashtra. some of you must have heard about hurda parties too.

on a recent visit to a plant and flower show, a local farmer was selling these fresh sorghum. i got a packet and made two dishes. one is this bhel and the other upcoming post will be a hurda bhaji or pakora/fritter. my whole family enjoyed both the dishes. two more recipes i have shared with hurda are:

  1. jowar vada
  2. hurda upma

tender jowar grains, hurda, sorghum

these grains have a fresh pale green color, are juicy and have a crisp sweet taste. they made for a nice bhel. the recipe is simple & easy. i also added tamarind chutney to one part of the bhel and the result was awesome.

so when making a chaat or bhel like dish with hurda, you can experiment. even some curd/yogurt along with the green chutney and tamarind chutney would taste too good.

i had asked the farmer how the hurda has to be cooked. he said, just roast them on a pan or tava for a few minutes. sprinkle some salt and red chili powder and you are ready to serve the basic version of hurda.

hurda bhel recipe

few more tasty snacks recipes for you!

hurda bhel

4.75 from 4 votes
Author:Dassana Amit
Prep Time:5 mins
Cook Time:4 mins
Total Time:9 mins
Course:snacks
Cuisine:indian,maharashtrian
Servings (change the number to scale):2 to 3
hurda bhel recipe, sorghum bhel recipe, ponk chaat recipe
ponk chaat recipe - a savory mixture made with tender jowar or sorghum also known as hurda in marathi language. nutritious, vegan and gluten free snack.
(1 CUP = 250 ML)

INGREDIENTS

  • 1 cup hurda (ponk or fresh tender jowar or sorghum)
  • 1 small onion, finely chopped
  • 1 green chili (hari mirch) - chopped
  • 1 small to medium tomato, finely chopped
  • 2 to 3 teaspoon green chutney (optional)
  • 2 to 3 teaspoon sweet tamarind chutney (optional)
  • a few drops of lemon juice or as required
  • 2 to 3 teaspoon chopped coriander leaves (dhania patta)
  • sev (gram flour vermicelli) - as required
  • ½ teaspoon roasted cumin powder (bhuna jeera powder)
  • ½ to 1 teaspoon chaat masala or as required
  • black salt or rock salt as required

INSTRUCTIONS

preparation to make hurda bhel

  • rinse the hurda in water for a couple of times. use a fine strainer to rinse these tender jowar.
  • heat a pan. add the tender jowar and roast for 3-4 minutes on a low flame stirring often.
  • you can also sprinkle some water and roast the jowar. they have a nice aroma.
  • remove and keep aside.

making hurda bhel

  • in a mixing bowl, add the chopped onion, tomatoes, green chili, the chutneys, salt, roasted cumin powder and chaat masala.
  • add the roasted jowar. mix well. taste and add more salt, chaat masala or chutneys if required.
  • serve hurda bhel in individual bowls or plates.
  • sprinkle few drops of lemon juice on each serving topped with chopped coriander leaves and sev.
  • serve the hurda bhel immediately.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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12 comments/reviews

  1. Thank you for sharing this recipe, made it today and we relished it. I am a great fan of your cooking style and have tried many of your shared recipes! Please keep sharing more. Thanks once again.5 stars

  2. We had this on a hilltop station near Girivan while visiting relatives in Pune. Was served fresh by the farmer who had grown it himself. I will never forget the taste! Wish I could find some here in the US. If I can, I will definitely make your recipe.5 stars

    • generally its the farmers who sell hurda in and around pune. if you get it in US, then do try this as well as some other recipes made with hurda. these small grains taste amazing.

  3. Hi …Can I make it with green peas also? If any difference. .can u plz suggest…Should I keep the green peas overnight in water and fry it?

    • swechha, the taste of tender jowar is different than that of green peas. you can make the recipe with green peas. just cook the fresh or frozen green peas with enough water or steam the. then mix with the other ingredients. don’t fry as then the green peas become hard.

      • Thank you so much…or can I fry green sprouts …?
        I think this would be a best option then green peas..?5 stars

        • yes green sprouts would be better. you can saute the green sprouts in some oil and then add the the rest of the ingredients. if you want you can also steam the sprouts.